Arborio & Mushroom Fall Side Dish

Recipe Courtesy of Erin from $5 Dinners


Erin from $5 Dinners shares a recipe for a a fall flavored mushroom dish that can be served chilled or warm, allowing you to enjoy the taste of fall comfort whether you live north, south, east or west.


1 Tbsp butter
1 Tbsp olive oil
2 Tbsp. minced onion, or 1 small onion, finely chopped
1 tsp. dried basil
1 cup Arborio rice
2 cups chicken broth (plus 1 cup water)
1 tsp. olive oil
8 oz. baby bella mushrooms, chopped
10 oz. fresh spinach leaves
Salt and pepper
1 sweet apple, such as honeycrisp, peeled and chopped


  1. Heat the butter and olive oil to medium saucepan. Add the onion and basil and sauté for 2 minutes. Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice. Then add the 1 cup of water and continue cooking until it has been absorbed.
  2. Meanwhile, sauté the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.
  3. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.
  4. Stir in the apple pieces.
  5. Serve Arborio & Mushroom Fall Side Dish, warm with some chicken, or chilled for a quick lunch on the run.


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